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Some one had asked for the coconut cake recipe that Tina in GA had sent in and I was able to go to the web site when she first sent in the link and copy the recipe. Again thanks very much to Tina in GA.
Evelyn in Tennessee

Rich's Bakeshop Yellow Cake
16 servings (three thin 9-inch layers or two thicker 9-inch layers)
Hands on: 30 minutes
Total time: 50-60 minutes

Rich's always did a three-layer cake, with two layers of coconut filling, but some home cooks don't have three pans of the same size, so two would work just fine.

Shortening and flour for pans
2-1/4 cups cake flour (if you can't find cake flour, use White Lily brand all-purpose flour)
1 teaspoon salt
1 tablespoon baking powder
1 tablespoon powdered milk
1/2 cup water
2/3 cup liquid milk (2 percent or whole)
3/4 cup vegetable shortening
1 1/4 cups granulated sugar
3 large eggs

Preheat oven to 350 degrees. Prepare cake pans by lightly greasing with shortening, then dusting with flour. In a large bowl, mix the flour, salt and baking powder. Set aside. In a small bowl or measuring cup, stir the powdered milk into the water and mix until dissolved. Combine the liquid milk with the powdered milk/water mixture and set aside. In the bowl of an electric mixer, cream together the shortening and the sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Add about half the flour mixture, beating until just incorporated, and then half the milk mixture, again beating until just incorporated. Repeat this step, adding the remaining flour with the remaining liquid, and beat until just smooth (about 1 minute). Be sure to scrape down the sides of the bowls once or twice during the mixing. Pour the batter into the prepared cake pans and bake for about 20 to 30 minutes. The cooking time will vary depending on how many cake pans you use and how full they are. The cake is done when it springs back when lightly pressed near the center with your finger. Allow the cake to cool for a few minutes in the pan, and then turn out onto cooling racks to cool completely.


Rich's Bakeshop Icing
16 servings
Hands on: 10 minutes Total time: 10 minutes

1/2 cup vegetable shortening
1 teaspoon vanilla
1 teaspoon salt
1 pound confectioners' sugar
2 tablespoons powdered milk
1/2 cup water (for dissolving milk powder)

In a mixing bowl, using an electric mixer, combine the vegetable shortening, vanilla and salt and cream together until incorporated. Slowly add the confectioners' sugar until it forms a very thick consistency. Dissolve the powdered milk in the water and gradually add, just 1 or 2 tablespoons at a time, until the icing is a nice, spreadable consistency.

Rich's Bakeshop Coconut Cake
16 servings
Hands on: 20 minutes Total time: 1 1/2 hours

Thawed frozen coconut really does make a difference for this easy cake. You can assemble the cake when the layers are still a little warm as the shortening-based frosting doesn't melt. While it's good after an hour, it's far better after a day.

2 pounds frozen shredded coconut (sweetened or unsweetened, tested with unsweetened), divided
2 tablespoons water
2 tablespoons granulated sugar
2 or 3 layers Rich's Bakeshop Yellow Cake (see recipe)
1 batch Rich's Bakeshop Icing (see recipe)

In a large bowl, thaw the frozen coconut. Set aside. Take 1 1/2 cups of the coconut and place in a smaller bowl. Combine the water and sugar and pour over this smaller bowl of coconut. This should be very moist but not soupy. Place one layer of the yellow cake on a cake plate and spread with icing. Spoon the moistened coconut over that. Place the next layer on top and spread with icing, spooning the moistened coconut over it. Continue this process until all your layers are filled; however, don't put the moist filling on the very top of the last layer, as it will be iced. Next, cover the entire cake with the icing. Make sure to use a thick coating of icing to eliminate any of the cake showing through. Take handfuls of the dry, thawed coconut and press the flakes into the icing. You may want to put a tray underneath to catch any coconut that falls as you do this. Continue pressing dry, flaky coconut all over the cake until it is completely covered. Chill for about 1 hour to set (it helps the coconut to stay), and then serve. Per serving: 802 calories (percent of calories from fat, 59), 7 grams protein, 80 grams carbohydrates, 9 grams fiber, 54 grams fat (40 grams saturated), 43 milligrams cholesterol, 402 milligrams sodium.

My niece's Blog (Audrey Jeanne Roberts)
Articles about our family and my brother John

When Life Isn’t Fair…by Audrey Jeanne Roberts

Learning a Bunch From One of my Favorite Aunties! by Audrey Jeanne Roberts (Guess who the favorite Auntie is?)

We’re Home After a Long Week. by Audrey Jeanne Roberts

What Will People Remember of Your Life? by Audrey Jeanne Roberts

Nancy

This is in response to 2 recipe requests- one by Ande for the filling used in commercially prepared cupcakes and a request for a breakfast pizza for Liz in Mo. This filling recipe is one I have used for making the yellow sponge type cakes (Twinkies) and it is quiet easy and very good. The second recipe is for a (Breakfast) Fruit Pizza using seasonal fruit and cereal. Not only is this one quick and easy, but also very healthy and good for you as well. I thoroughly enjoy this newsletter and look forward to it - you do a FABULOUS job Nancy- thanks for all your hard work.
Ms. Jackie- South East Texas

Cream Type FILLING:
2 TBSP butter
1/3 cup vegetable shortening
1 cup powdered sugar
1/4 cup granulated sugar
1/3 cup evaporated milk
1 tsp vanilla extract
2 drops lemon extract

For the filling:
cream the butter and shortening. Slowly add the sugars while beating. Add the evaporated milk, vanilla and lemon extracts. Mix on medium speed until completely smooth and fluffy.

When the cakes are done and cooled, use a toothpick to make three small holes in the bottom of each one. Move the toothpick around the inside of each cake to make room for filling. Using the pastry bag, inject each cake with filling through all three holes.

Makes enough filling for 12 cupcakes

Breakfast Fruit Pizza
Makes 8 Servings

Crust:
1 cup quick cooking oatmeal
3 bananas
2 -1/2 cups raisin bran cereal
1 cup powdered milk

Topping:
1 (8 ounce) carton lite cream cheese
6 packets of artificial sweetener or sugar to your taste
1 teaspoon vanilla extract
4 Tablespoons fruit only orange marmalade

Use any of these of your choice:
2 cups sliced strawberries
1/2 cup sliced peaches
1/2 cup sliced or crushed unsweetened pineapple
1 medium sliced kiwi
20 black grapes- cut in halves

In medium size bowl, mash bananas, add powdered milk; mix until well blended. Mix in cereal, stir until blended. This will be sticky. Spray hands and a 12 inch pizza pan with cooking spray. Using hands and a fork, spread and press mixture evenly over pan . Bake for 12 to 15 minutes in 350 degree oven until lightly browned. Remove and allow to cool.

Spread cream cheese topping over cooled 'pizza crust' Top with fruit. May chilled for 25 to 30 minutes before serving, better if made and allowed to chill over night.
Makes 8 servings- approximately 240 calories per serving, 1 g Fat, 13 g. Protein, 44g Carb, 336 mg sodium
From the cookbook- "Cooking Lite and Eating Smart- Recipes for a Healthy Lifestyle"
Tulah

Doubleday Book Club Cooking & Entertainment

Butter Rolls for Betty
via gramaj

Mrs. White's Old Timey Butter Rolls:
Make a rich biscuit dough for about 9-10 biscuits.

Roll about 1/2 inch thick.
Spread with lots of butter and cinnamon.
Cut as you would any cinnamon roll.
Place in baking pan.
Cover with about 2 cups milk to which has been added 2 tbs. sugar.
The baking powder from biscuits will make a porous dough and will thicken the sauce.
Bake at 350 until slightly brown

Old Fashioned Butter Roll
2 cups self rising flour
3/4 cup milk
1/2 cup shortening
Butter (NOT MARGARINE)

Mix as for biscuits.
Pinch off biscuits size pieces.
Roll out thin, put 1/4 cup sugar and 1 tablespoon butter on each.
Roll up as for Jelly Roll.
Place in baking dish.

Sauce
4 cup milk
1 1/2 cups sugar
1/2 cup butter
pinch of salt
2 tsp. vanilla

Preheat oven to 350 degrees.
Combine all ingredients and heat to almost boiling.
Pour over rolls and bake until rolls are brown and sauce it thick.
Make a big casserole dish. 13 x 9 inches.

BUTTER ROLL
1 cup plain flour
1/4 cup shortening
1/2 tsp. salt
1/3 cup milk
1 1/2 sticks butter
3/4 cup sugar
1 T cinnamon
2 cup milk
1 1/2 tsp. vanilla

Make dough, using flour, 1/4 cup shortening, 1/2 teaspoon salt and 1/3 cup milk.
Roll out dough, about 1/4-inch thick.
Chip butter on rolled out dough.
Roll up like jelly roll.
Slice into slices about 1 1/2 inches apart.
Stand each slice on end in a casserole dish.
Mix 3/4 cup sugar, 1 T cinnamon, 2 cups milk and vanilla; pour over slices.
Bake at 350 degrees until lightly brown.
 

Grandmother's Old Fashioned Butter Roll
2 cups all-purpose flour
1/2 teaspoon salt
1 cup shortening
1/2 cup water
3/4 cup butter, softened
1/4 cup white sugar
1/2 teaspoon ground nutmeg
2 cups milk
2/3 cup white sugar
1 teaspoon vanilla extract

Directions
1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan.

2 In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until mixture resembles breadcrumbs. Stir in water and press dough together with your hands. Roll out pastry into a large
rectangle. Spread the butter evenly over the pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough jelly roll style and pinch to seal.
Cut into 12 even slices. Place the rolls in the prepared pan.

3 In a small saucepan, heat milk, 2/3 cup sugar and vanilla until mixture begins to bubble. Pour milk mixture over rolls.

4 Bake in preheated oven until brown, about 30 to 40 minutes.
12 servings.

AUNT LOIS' OLD-FASHIONED BUTTER ROLL
1 can biscuits (any kind but Big Country or Hungry Jack will make larger rolls)
1 1/2 sticks butter or margarine
Sugar and nutmeg

TOPPING:
2 c. milk
3/4 c. sugar
1 1/2 tsp. vanilla

Roll out biscuits as thin as possible on floured board.
Spread each one with butter or margarine and sprinkle with sugar and a little nutmeg
(butter may be chipped onto biscuits).
Roll up like jelly roll.
Place rolls into a buttered casserole dish.

Topping: Mix the 3/4 cup sugar, 2 cups milk and the vanilla; pour over rolls. Bake at 350 degrees until brown.
Serve warm. The rolls may be made from any biscuit dough recipe.
Source: www.allrecipes.com, Submitted by Donna Young

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Susie in Indy requested a recipe for Chicken Velvet Soup in Sunday's newsletter. I have been making this for nearly 30 years and included it in a church cookbook in 1981 that I typed up. I am working on a new cookbook for the church we attend now as we have moved from Memphis to Independence, MS. I had forgotten about the recipe and since you reminded me, I think I will put it into the new cookbook I'm working on.

CHICKEN VELVET SOUP
6 tablespoons margarine
1/3 cup all-purpose flour
1/2 cup milk
1/2 cup light cream
3 cups chicken broth
1 cup finely chopped cooked chicken
Dash of pepper

Melt margarine in saucepan. Blend in flour; add milk, cream and broth. Cook and stir until mixture thickens and comes to a boil; reduce heat. Stir in chicken and a dash of pepper. Heat again just to boiling and serve immediately. Serves 4
Margaret in MS

For Joanne B in Ontario
Baking powder is a leavening agent used in cookies, quick breads and other baked goods to produce expansion of a batter. It is made of baking soda and cream of tartar or another acid powder. It is almost always double action. This means it releases carbon dioxide when mixed with liquid, and releases it again when exposed to heat. Make sure, when following a recipe, that you don't confuse it with baking SODA, because your recipe will be ruined. You can make your own baking powder, which will be single action, by combining baking soda with cream of tartar.

Deborah in Harvest AL
I did a 'Google' on recipe "fig newton" "fig bars" and found many pages of sources. The only thing is, that they didn't call for fig preserves, but dried figs. I noticed that in one of them, you had to cook the figs first, so perhaps you could use that one and substitute your preserves.

FIG NEWTON BARS

DOUGH:
1 c. butter
3 eggs
1 tbsp. lemon juice
2 c. brown sugar
1 tsp. vanilla
4 c. flour
1 tsp. salt
1 tsp. soda
1 tsp. baking powder

Mix butter, eggs, lemon juice, brown sugar, and vanilla well. Add flour, salt, soda, and baking powder. Mix well and chill.

FIG FILLING:
1-1/2 c. ground figs (1 lb. whole figs) or dates and/or raisins
1 c. water
3/4 c. sugar
3 tbsp. flour
1/4 c. nuts
2 tbsp. orange juice

Boil figs and water 5 minutes. Blend in sugar, flour, nuts, orange juice. Cook until thick. Cool. Roll half to 18 x 12 x 1/8 inch rectangle. Cut into 4 strips 3 inches wide. Put cooled filling down center of strip. Fold each side over. Bake at 350 degrees for 10 to 12 minutes.
Source: www.cooks.com
JeanL

GUACAMOLE
Yield: 14 servings (2 tablespoons each) "The Diabetes Snack, Munch, Nibble, Nosh Book"

1-1/2 cups frozen peas
1 small ripe avocado, peeled, seeded, and cut into chunks
1 tablespoon reduced-fat mayonnaise
2 teaspoons lemon juice
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 garlic clove, minced
1/2 cup mild or medium low-sodium or regular salsa

In a small saucepan, combine the peas and 1/4 cup boiling water. Cover, bring to a boil, and simmer 2 minutes. Cool in a colander until cold running water. Drain well. In a food processor container, combine the peas, avocado, mayonnaise, lemon juice, cumin, chili powder, and garlic. Process until blended but not absolutely smooth, stopping and scraping the container sides, if necessary. Stir in the salsa. Cover and refrigerate 1 to 2 hours or up to 24 hours
to allow the flavors to blend. The dip will keep in the refrigerator 1 to 2 days. Serve with fat-free tortilla chips.
Nutritional Information Per Serving (2 tablespoons): Calories: 36, Fat: 2 g,
Cholesterol: 42 mg, Sodium: 42 mg, Carbohydrate: 4 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 1 g Diabetic Exchanges: 1/2 Starch

Herb-Roasted Pork Tenderloin
Yield: Makes 1 Tenderloin (4 Servings)
Serving size: About 3-1/2 ounces sliced tenderloin

1 whole pork tenderloin (1 pound)
1 tablespoon grainy Dijon mustard
1 tablespoon chopped fresh rosemary, or 1 tsp dried rosemary
1 tablespoon chopped fresh oregano, or 1 tsp dried oregano
1 tablespoon chopped fresh sage, or 1 tsp dried sage
1 tablespoon chopped fresh thyme, or 1 tsp dried thyme
1/2 teaspoon freshly ground pepper

Preheat the oven to 450*F. Prepare a shallow roasting pan and rack with non-stick pan spray. Brush the tenderloin with the mustard. Combine the herbs; pat them evenly onto the tenderloin and sprinkle with pepper. Place the pork on the rack in the roasting pan, set it in the oven, and immediately reduce the oven temperature to 350*F. Roast until a meat thermometer inserted in the thickest part of the tenderloin registers 145*F., about 25 minutes (depending on the size of the tenderloin). Remove the pork from the oven and let rest 5 minutes. Carve in 1/2-inch slices and serve with the pan juices.
Calories: 141 Protein: 24 g Sodium: 96 mg Cholesterol: 66 mg Fat: 4 g
Carbohydrates: 0 g Exchanges: 4 Very Lean Meat

I am looking for a 'simple' recipe and amounts for making Honey Mustard Dip. I love the one that Burger King has for their chicken tenders, but I could stand it a littler 'hotter"
I tried one at Cuba Cheese, in Cuba, New York; it was too "hot" for me.
Anita S. in Olean, New York

Thanks Lisa (East Texas) for the Seven Grain Salad Recipe . Have sent it to my daughter to try. Would you by any chance have a recipe for Seven Bean Salad? Had it at a Ryan's Steak House a couple of weeks ago. Thanks again.
Carolyn in Ky

Dorito Salad
1 head lettuce, chopped
1 can kidney beans, drained (sometimes I use pintos, instead)
2-3 tomatoes, chopped
3 green onions, chopped
1 lb. cheddar cheese, grated
1 lb. ground beef
1 jar Old El Paso taco sauce
1 jar Catalina French dressing
1 bag Dorito chips, crushed (big pieces)

Brown ground beef and drain. Stir in taco sauce and simmer until liquid is absorbed. Remove from heat and let cool. Mix together lettuce, beans, tomatoes, green onions, cheese and French dressing. Toss in hamburger mixture. Just before serving, toss in Dorito chips. Makes enough to serve a crowd. Cut recipe in half for
family sized dinner.
Tona in Bama

Cabbage Salsa
2 cups finely chopped cabbage (red or green or both)
1/2 cup finely chopped onion
2 or 3 diced Roma tomatoes
2-3 tbs chopped fresh cilantro (more if you like it)
1-2 finely diced fresh jalapeno chilis (or more)
1-2 tsp fresh lime juice
salt & pepper to taste

Mix all ingredients. Will keep for days. Serve with tortilla chips for dipping.
Tona in Bama

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This is for Knitter in Illinois, 6/6/07 newsletter. Knitter, I believe I
joined the list during your absence, but I am glad to meet you and glad you are posting. You asked for a reuben-type casserole. This isn't a casserole, but since I had just copied this recipe today I thought you might adapt it to suit you. It should be easy to half the recipe except for the canned corned beef. (But then you could use the other half of that with boiled cabbage and cream of potato soup for another meal.)

Crockpot Reuben Sandwiches
1 cup Thousand Island salad dressing
1 cup sauerkraut , drained
12 ounces can corned beef, ubed
2 cups cubed Swiss cheese
toasted rye bread
mayonnaise

Combine all ingredients except cheese, toasted rye bread, and mayonnaise in 4 quart crockpot. Cover and cook on low for 4-6 hours until heated through. Make sandwiches with this filling, Swiss cheese, mayonnaise, and toasted rye bread. Serves 6.

NOTES : Reuben sandwich filling made in your crockpot is super easy and so delicious.
Serving Suggestions: Serve with coleslaw, and apple and pear slices.

Hope you can use this and welcome back,
Barbara in AL

For Sylvia in Spokane regarding frozen coconut - I can't buy it here either so I have used regular flaked coconut for years. Works well.
Millie in MO

This Recipe Newsletter is such a gift to us all.
Here gals is a wonderful Punch recipe that is different and refreshing, not over-powering when eating with a luncheon, etc. And since it is a light color, you don't need to worry about spilling! I always get requests for this Punch. It is called "The Recipe", Like on the Waltons, but this is non-alcoholic. Enjoy. Joie in TN

“The Recipe”
½ gallon pineapple juice
2 cups sugar
2 full tsps. vanilla flavor
2 full tsps. almond flavor (this is what makes it special)
Mix together in a gallon pitcher or Jug. (I use a jug for easy transporting and to shake it well) Add enough water to make a full gallon and shake or stir well. Pour over crushed ice in a pitcher or Punch Bowl and pour in an equal amount of ginger ale.
(I even used this recipe through the fountain at my daughters Wedding)

I have made the Tomato Bread and it is really good. Exact same recipe too. You all just have to try it, you will LIKE it!!
Judy in Florida

Baked Spaghetti Casserole
1/2 lb. box spaghetti, cooked & drained
1 lb. ground beef
1/2 c. onion, chopped
1/4 c. green pepper, chopped
1 can mushroom soup
1 can tomato soup
1/2 c. water
1/2 c. sharp cheese, shredded
Garlic to taste

Brown ground beef, onion and green pepper. Drain. Combine all ingredients and put into large casserole and bake at 350 degrees for 30 to 40 minutes.
Tona in Bama

I want to tell Bobby that I made her Creamy Oranges Scones today. I was so impressed. They look so pretty to begin with. The whole house smells of orange baking and they are just so good. I made a few changes. I used orange flavoring for the Fiori de Sicillia and I baked it in a spring form pan. It litterly glows on the plate. If I ever need something to impress someone coming for afternoon tea this will be it.
Carole with an "E" in Calgary

Sombrero Pasta Salad
1 (16-ounce) package spiral pasta (rotini)
1 pound ground beef
3/4 cup water
1 envelope taco seasoning
2 cups shredded Cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 (2-1/4-ounce) cans sliced ripe olives, drained
1 (16-ounce) bottle Catalina, French or Western salad dressing

Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered, for 15 minutes. Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato, and olives; mix well. Add the dressing (16 oz is too much, I think) and toss to coat. Cover and refrigerate
for at least 1 hour.
Tona in Bama

Hi Nancy,
Here is my version of a homemade Yellow Cake using splenda.It rises like a regular cake without using any sugar and is moist.

Homemade Sugar Free Yellow Cake
3C. bisqick or jiffy mix
1 tsp. baking powder
1/4 c. powdered milk
1 tsp. salt(optional if watching salt intake)
2 sticks soft oleo
2 1/4 c. splenda
3 eggs, room temp
1c. milk
2 tsp. vanilla

Sift together the Bisquick, powdered milk, salt and Splenda into a big bowl. Add the oleo and beat with mixer til crumbly looking. In a big measuring cup measure milk then add eggs and vanilla, stir well with fork then add to flour and beat with mixer til blended. Do not overbeat. Pour in a prepared 9x13 pan and bake at 350 for 30-35 min. or til tests done. Cool and frost.

I buy sweet and low frosting mix and mix as usual the add cool whip (a small tub) to it and bet it in well then frost the cake. Frosting tastes like marshmallow creme.
Jean from Illinois

This is for Cindy O - a good use of condensed milk for a quick dessert

This is an excellent recipe that I found in the New Orleans Times Picayune. It came from someone in Slidell, LA but I promise - it is T’NT - I’ve made it - more than once.

Lemon Ice Box Pie
1 can sweetened condensed milk
1 can lemonade concentrate, thawed
10-12-oz whipped topping
Graham cracker crust

Stir together condensed ilk and lemonade concentrate. Fold in whipped topping and pour into crust. Refrigerate at least four hours before slicing
Susana in Louisiana

I have a question for everyone in "Nancyland".
My Aunt used to bring a bag of Robin Hood flour with her from Pennsylvania every time she visited my Mother in Delaware--it made THE best bread.

Does anyone know if it is still available in any state?
I tried looking for a website for that company and came up empty handed.

P.S. Is King Arthur the brand name they use in southern states and Robin Hood the name for northern states perhaps? If anyone would know, Nancy's subscribers would!
Thank you in advance.
Grandma Teeters in Tifton, GA

Nancy I was wondering if anyone in this group has a TNT recipe for Mediterranean Pizza. We enjoy Pizza but can't or should not have the regular type. We are looking to keep the fat down with cheese, tomatoes, spinach, onions, olives and mushrooms. The pizza store that we just discovered that we like is closing or has closed. Hopefully we can find a recipe that is close to the one that they made. Thank you so much for any help.
Susie Indy

Crock Pot Pepsi Pork Roast
3 - 5 lbs. pork roast
1/4 cup soy sauce (or to taste)
1/4 cup Worcestershire sauce
12 ounces Pepsi
salt and pepper

Rub roast with salt and pepper and place in crock pot, add liquid. Cook on high 2 1/2 -3 hours or low 4 hours or until internal temperature is 170 F. (I prefer cooking mine longer, until you can shred with ease)

Remove roast and add flour to remaining liquid a little at a time to make gravy.

Add a package of frozen baby carrots or potato cubes about half way through the cooking time.
Tona in Bama

Ranch Burgers
2 pounds lean ground beef
1 (1 ounce) package ranch dressing mix
1 egg, lightly beaten
3/4 cup crushed saltine crackers
1 onion, chopped

Preheat the grill for high heat. In a bowl, mix the ground beef, ranch dressing mix, egg, crushed crackers, and onion. Form into hamburger patties. Lightly oil the grill grate. Place patties on the grill, and cook 5 minutes per side, or until well done.
Yields: 8 servings
Tona in Bama

Best Barbecued Ribs
Cut 2 Pkgs. Baby Back Ribs into pieces and place in the following sauce:

1 bottle Bullseye Honey Smoked BBQ sauce
1/2 cup brown sugar (packed)
1/2 cup ketchup

Place 3 or 4 large onions sliced on top of ribs after coating with the sauce
Cover with foil and bake 1 1/2 hours at 400 degrees. Turn ribs in sauce to coat.
Remove foil. Sprinkle with granulated brown sugar over the top of ribs and bake about 1/2 hour more at 450 degrees. These are delicious.
For easy cleanup, bake in throwaway foil roaster pan.
Pat in SC

Stuffed Peppers
"These are simply great!"
4 large green peppers
1 lb. ground beef
1 medium onion
1/2 cup long grain rice, uncooked
1 can diced tomatoes
1 8 oz. can tomato sauce
1/2 cup water or beef broth (if needed)
1/4 tsp. Worcestershire sauce
1/8 tsp. oregano
1/4 tsp. pepper
1 tsp. sugar
1 cup Cheddar cheese, shredded

Sauté the ground beef with chopped onion in a large skillet until meat is lightly browned. Add rice, salt and pepper, tomatoes with juice, tomato sauce, rice, Worcestershire sauce, oregano and sugar to the beef mixture. Stir. Simmer for about 20 minutes or until rice is almost tender. Stir in shredded cheese. Cut peppers in half, remove seeds and membrane. After washing, drain on paper towels and the place in baking dish. Salt peppers lightly. Fill with above meat mixture. Bake covered at 350 degrees for 25 minutes or until tender. Uncover and put more shredded cheese on top of each pepper. Remove from oven when cheese has melted, about 3 minutes.
Pat in SC

Gay in L>I> asked for a sausage/rice soup similar to that served at Bertucci's. This is very close to it and can be made with turkey sweet Italian sausage to make it low fat. It is one of my favorite soups. Margo/Boston

Sausage and Spinach Soup
1 pound mild Italian sausage ( I cut open the casing on the sausage and crumble the meat inside)
28 ounce canned small diced tomatoes (plain or with Italian herbs)
6 ounce tomato paste
6 ounce frozen spinach
1/2 cup rice (not instant)
1 medium onion, chopped
1 Tbl olive oil
1/2 tbl butter
8 cups chicken broth ( I use low fat College Inn )
salt and pepper
shredded mozzarella cheese

Sauté onion in oil and butter till soft. Add sausage meat and stir fry till no longer pink on outside. Add tomato paste and cook for 2 minutes, stirring constantly. Add broth and bring to a boil. Add canned tomatoes and rice. Cook for about 20 minutes or until rice is done. If using frozen spinach add early and break apart, if using fresh or canned add it a few minutes before the end. Serve with shredded mozzarella cheese sprinkled on the top.
Makes 10 servings

Sparkly Shortbread Cookies
2 cups butter, softened
1 cup plus 2 tbsp brown sugar, packed
1 tsp vanilla
4 1/2 cups flour
Colored sugar

Blend butter until fluffy. Add the brown sugar and vanilla. Mix well. Blend in the flour. Set aside, uncovered, for 24 hours ar room temperature. Heat oven to 350. Roll dough into one inch balls. Roll in the colored sugar. Bake on ungreased cookie sheets for 15 to 20 minutes. Yield about 8 dozen. Pretty with green and red sugar for Christmas. Can do red, white and blue for 4th of July.
Tona in Bama

I have some raisins left over from Christmas, they are somewhat dry now, I want to use them in some applesauce cakes for a bake sale, how can I spiff them up?
Thanks, Boots in Va.

This is a note for Doris S. from Indiana: Thanks for the Indian fry bread recipe, (June 3rd) it is the same one I have and it is wonderful. I just wanted to share that I used to live near the Quillayute Tribe, Hoh River Tribe and the Makah Indian Nation in the NW corner of Washington State, anyway... at all local events, (parades, festivals and fund raisers, there was usually a booth selling "Indian Taco's" They are made with the recipe you sent in and served up like a taco with ground beef taco mix, cheese, lettuce, tomato and salsa..just like a regular taco but in this delicious shell. I just wanted to share, hope you give it a try also
Barb (now) from Cle Elum, Wa.

Attention all you wonderful cooks: I am looking for the most awesome recipe for Eggs Benedict. I want to surprise my company at breakfast this weekend, and I've never eaten it, or made it, but it is my son's absolute favorite when he goes out for breakfast.

Any and all recipes, tips or comments would be greatly appreciated. Thank you all in advance.
Cindyo

Linda Boyles from Fairborn, Ohio asked for a recipe for baked Swiss steak. Jeane in PA. sent in the link to all recipes, so I looked there for Swiss steak and found 16 recipes for it. Two of them are baked. I
hope that maybe one of them is what she needs. By the way, my husband was born in Ohio, about 15 miles from Cleveland. His family moved to Texas when he was just 5 years old. I tell him I am glad he got here as soon as he could. I was born here.
Best wishes to all, Irma in San Antonio

Nancy I was wondering if anyone in this group has a TNT recipe for Mediterranean Pizza. We enjoy Pizza but can't or should not have the regular type. We are looking to keep the fat down with cheese, tomatoes, spinach, onions, olives and mushrooms. The pizza store that we just discovered that we like is closing or has closed. Hopefully we can find a recipe that is close to the one that they made. Thank you so much for any help.
Susie Indy

Nancy, last night at VBS we have a simple supper and this recipe below was our meal with a salad and Jell-O for dessert. I have seen this casserole called Company Casserole and Hamburger Casserole.

Hamburger Casserole
1 lb. ground beef
salt and pepper to taste
1/8 teaspoon garlic powder
1, 8 oz., pkg. noodles
1, 8 oz., pkg. cream cheese, softened
2, 8 oz. cans tomato sauce
1 cup cottage cheese
¼ cup sour cream
1/3 cup onion, chopped

Brown beef in skillet. Stir in tomato sauce, garlic powder, salt and pepper. Simmer for 5 minutes and set aside. Boil noodles and drain. Combine cream cheese, cottage cheese, sour cream and onions. Add the beef mixture to the onion cheese mixture. Then add the noodles into the mixture. Put in a casserole dish or a 9"x13" pan. Bake at 350ºF for 30 to 40 minutes. I don't add this to the top but some do it is either Parmesan cheese or Mozzarella cheese.

I came across this recipe but have not made it.

Hamburger Casserole
1 lb. ground beef
1 can cream of chicken or cream of mushroom soup
1, 8 oz., can mixed vegetables
1 pkg. tater tots

Cook the beef and drain grease. Mix soup and mixed vegetable together. Pour over meat. Put tater tots on top covering. Bake in a 350ºF oven for 45 minutes.

To Rubie L in Milwaukee, Wis. in newsletter 6/3 asked about a recipe for Pineapple Cheese Cake using Bakers Cheese. I went on the Internet and different sites said to use Ricotta Cheese or Cream Cheese. Then I went to Phaedrus"phaedrus@hungrybrowser.com and the reply I got back that Bakers Cheese is the same as "farmer's cheese. Or substitute would be dry curd cottage cheese. I have no idea that you could find dry curd cottage cheese. I got the first recipe from www.cooks.com. The rest are TNT recipes that I have gotten over the years.

Fabulous Cheesecake
2, 8 oz., pkgs, soften cream cheese or 1 lb. Ricotta cheese
1 lb. creamed cottage cheese
1½ cup sugar
4 eggs, slightly beaten or 5 if using Ricotta cheese
3 tablespoons cornstarch
3 tablespoons flour
1½ tablespoon lemon juice or drained pineapple juice
pinch of lemon rind
1 teaspoon vanilla
½ cup butter, melted
1 pint sour cream
NOTE: May use half cream and half Ricotta

Crust: About 10 to 12 graham crackers crushed in a bowl. Use 4 to 5 teaspoons melted butter, optional mixing with the graham cracker. Grease a spring form pan and put crust in the bottom and up side as far as it will go.

Preheat oven to 325ºF. In a large bowl beat cream cheese and cottage cheese until creamy. If you have a blender, try to get all the lumps out the cottage cheese. At low speed, beat in cornstarch, flour, lemon juice and vanilla, sugar and eggs. Add melted butter and sour cream. Beat until smooth. Pour into pan. Bake one hour 10 minutes until firm around the edges. turn off oven and open door slightly. Let stand in oven for 2 hours. Remove cake from oven. Let cool completely. Refrigerate until chilled, several hours. To serve, run spatula around side of cheesecake to loosen. Or you can use a knife around the edge. Remove side of pan, leaving the bottom intact. Serve with fruit on top. You can drain Pineapple in it own juice. You can use the pineapple juice instead of the lemon juice. Then take the well drained pineapple and put on top of each slice.

Boston Cheesecake
15 oz. Ricotta cheese
16 oz. cream cheese
1½ cup sugar
4 eggs
1½ tablespoon vanilla
1 tablespoon lemon juice or drained pineapple juice
3 tablespoon cornstarch
3 tablespoon flour
1 stick butter, melted
1 pt. sour cream

CRUST:
1¼ cup graham cracker crumbs
¼ cup sugar
6 tablespoons butter, melted

CRUST: Combine graham cracker crumbs, sugar and melted butter. Press into 10" spring form pan. Bake at 375ºF for 6-9 minutes. Cool

Cream Ricotta cheese, cream cheese. Add sugar, mixing well. Beat in eggs, one at a time. Stir in vanilla, lemon/pineapple juice, cornstarch, flour. Add melted butter and sour cream. Bake at 325ºF for 1 hour. DO NOT OPEN OVEN. Turn off oven and leave cheesecake in oven for 2 hours.

Italian Cheesecake
¼ lb. softened butter
1 lb. cream cheese
1 lb. Ricotta cheese, drained
3 tablespoon cornstarch, sifted
juice of one lemon or drained pineapple juice about ¼ cup
1½ cup sugar
1 pint sour cream
3 tablespoons flour, sifted
1 teaspoon vanilla
4 eggs

Blend butter, cream cheese and sugar until smooth. blend in sour cream, ricotta cheese, cornstarch and sifted flour. Scrape bowl all the way to the bottom. Add vanilla and lemon/pineapple juice. Scrape bowl, be sure there are no lumps. Add eggs slowly. Place in buttered 10" spring form pan. Bake in water bath (room temperature water) 350ºF oven for 1 hour and 35 minutes or until top is brown. Turn off oven and let cheesecake stand and set in oven for 1 hour. Chill overnight, then unmold. Garnish side with graham cracker caroms and top with pineapple.

I have never had to look and see if they have a pineapple extract and they may. If they do use that in place of the vanilla extract in any of the above cheesecake recipes.

Everyone have a great day. Nancy and 4 legged associates take care stay safe. I will continue to pray for you Nancy.
Susie Indy

Quick and Easy Vanilla Fruit Cocktail Salad
1 (15 ounce) can fruit cocktail
1 (15 ounce) can mandarin oranges
1 (20 ounce) can crushed pineapple
1 (3 ounce) package instant vanilla pudding mix

Drain the fruits. Reserve the syrup. Add the pudding mix to the drained fruits. Stir well. Add enough fruit syrup to moisten to desired consistency.
Tona in Bama

Chocolate Butterscotch Scotcheroos
1 c. sugar
1 c. dark corn syrup
1 c. peanut butter
6 c. Rice Krispies
1 (6 oz.) pkg. semi-sweet chocolate bits
1 (6 oz.) butterscotch bits

In large saucepan, cook sugar and corn syrup to a boil. Remove from heat and stir in peanut butter. Mix in Rice Krispies. Press into 13 x 9 x 2 inch pan. Cool about 5 minutes in refrigerator. Melt chocolate and butterscotch bits and spread over mixture. Chill in refrigerator until chocolate mixture is hardened (15 minutes). Cut into 2 x 1 inch bars.
Tona in Bama

Bacon Cheeseburger Roll-Up
1-lb. ground beef
4 slices good bacon, chopped
1/2 cup chopped onions (about 1 small)
1/2 lb.(8oz.) Velveeta cheese, cut into 1/2 inch cubes
1 pkg.(13.8 oz.) refrigerated pizza crust

Preheat oven to 400. Cook ground beef, bacon and onions in large skillet on medium- high heat, cook until evenly browned. Drain; return meat mixture to skillet, add cheese, cook until melted, stiring frequently. Remove from heat and set aside.

Unroll pizza dough onto baking sheet sprayed with cooking spray. Press into a 15x8-inch rectangle. Top evenly with meat mixture. Roll up dough, starting at one of the long sides. Rearrange, if necessary so roll is seam side down on baking sheet.

Bake 20 to 25 minutes. Cut diagonally into 6 slices. You may top with grated cheese if you like.
Tona in Bama